Chocolate Milk Pudding

Well, I think I will give myself a pass for not making a post on Thanksgiving; I spent the morning cooking and traveling to my in-laws’ house, spent the afternoon with our family, and then spent the evening recovering from a delicious, abundant meal prepared by my awesome mother-in-law. I didn’t even cook today — we had pie for breakfast and lunch, and leftover sandwiches for supper. So I will again be delving into my archives of recipes I haven’t posted here yet (let’s just say I have enough left to post one a week until 2017, but I will be burning through them a bit faster than that.)

With a toddler in the house, there’s no such thing as extra chocolate milk in our fridge anymore; I’ve unabashedly used it to entice her to drink more liquids, because I really think it’s better that she has chocolate milk than nothing at all.┬áThere once was a time however, when I would occasionally buy more than I could use before the expiration date, and in one instance I was gifted with some surplus by a milk vendor at the end of a food expo; this has always been my favorite way to make it disappear before it has a chance to go bad.


Chocolate Milk Pudding

  • 2 c. plus 1/2 c. chocolate milk
  • 1 1/2 c. heavy cream
  • 1 c. sugar
  • 1/2 tsp. salt
  • 3/8 c. cornstarch

Whisk together 1/2 cup chocolate milk and cornstarch until smooth. In a saucepan, combine 2 cups of milk, heavy cream, sugar and salt and bring just to a simmer. Add the cornstarch mixture and continue stirring until it returns to a simmer — you’ll notice it beginning to thicken. Remove it from the heat and pour into ramekins or small bowls. (Makes about 8.)

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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